Chicken and Black Beans (With Cuban Flavors)
"This is the first time I made this recipe - found on Food.com - I did make a few changes and it was so good that I wanted to post it here for future use..this gave me a chance to use some of my fresh cilantro from the garden. I know there's no middle ground with cilantro, either you like it or you don't. I like it!"
Ingredients
Nutritional
- Serving Size: 1 (226.3 g)
- Calories 251.2
- Total Fat - 9.1 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 1596.5 mg
- Total Carbohydrate - 35.1 g
- Dietary Fiber - 11.8 g
- Sugars - 10 g
- Protein - 8.3 g
- Calcium - 90.9 mg
- Iron - 3.5 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat olive oil and add red pepper flakes. Add onion, red pepper (if using) and garlic and cook until tender. Add chicken, stirring until cooked (or if you use cooked chicken like me, just stir it until heated through.) Lower heat, add oregano and cumin and simmer briefly.
Step 2
Add black beans, pimentos, and balsamic vinegar. Blend and simmer uncovered for 30 minutes, adding more liquid if necessary.
Step 3
Serve chicken and beans over rice or use to fill a tortilla. Sprinkle with fresh chopped cilantro or use as a garnish.
Tips
No special items needed.